Effect of Only Pasture on Fatty Acid Composition of Cow Milk and Ciminà Caciocavallo Cheese

Manuel Scerra, Luigi Chies, Pasquale Caparra, Caterina Cilione, Francesco Foti

Abstract


To investigate the effect of only pasture or hay and concentrate feedings on milk and cheese fatty acid composition, 20 lactating Italian Red Pied cows were randomly allocated into two groups. Group E was grazed without integration; Group I was fed with hay ad libitum and concentrate mixture. A traditional cheese-making technique was used to make Caciocavallo cheese. Milk from only pasture fed cows showed higher percentages of total PUFA, C18:3 n-3, cis-9,trans-11 conjugated linoleic acid and trans-11 C18:1, and a reduced percentage of C16:0 and C18:2 n-6, in some cases more markedly than extensive systems that provide integrations. The fatty acid profile of cheeses largely reflected that of the corresponding raw milk from which cheeses were made. In conclusion, the fatty acid profile of milk and cheese obtained from extensive system confirms the health benefits of dairy products from cows reared at pasture.

Keywords


milk quality, pasture, fatty acids, cows, cheese

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DOI: http://dx.doi.org/10.5539/jfr.v5n3p20

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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